Tag "Water"

There just aren’t enough recipes with radishes.
Many times we only use them in early spring as they are among the first fresh veggies ready in the garden or the market.
This summer, re-introduce yourself to the radish.
Go grab a bunch and pickle them.
They will add a tangy, crunchy zip to salads and sandwiches.
I set out a jar at meals no matter what is being served and let everyone scoop a few for the side of their plate.
Inevitably, they will take a few more spoonfuls and gobble them up with the tabbouleh, potatoes, or whatever else happens to grace their plates.
Pack clean canning jars with thinly sliced radishes and a clove of garlic.
Pour hot liquid to cover and let cool.
Store in the fridge for up to 3-4 weeks.

These projects are in different stages of permitting and funding, but are moving ahead even as headlines about the river’s dwindling supply dominate the news.
The headwaters of the river and the main source of water lie in the upper basin, which includes Wyoming, Colorado, Utah, and New Mexico.
The lower basin, where much of the water is used, includes Nevada, California, and Arizona.
The upper basin has never used its full allotment of water.
As a result, lower basin states such as California and Arizona have benefitted from the “bonus water” that upper basin states have left in the river.
“The upper basin is going to an all-you-can-eat buffet and the lower basin is going on a diet,” said Zachary Frankel, executive director of Utah Rivers Council.
The state wants to build a 140-mile pipeline from the reservoir, which is currently near historic lows, to Washington and Kane counties in southwest Utah.
The pipeline is estimated to cost between $1.1 and $1.8 billion, but Nuding says conservation measures could be implemented to save the same amount of water the pipeline would transport for a third of that cost.
Utah has the legal right to draw more water from the river.
It is allowed to use 1.7 million acre-feet every year, but only draws about a million.

Keeping inland lakes from turning green means less greenhouse gases entering the atmosphere and contributing to climate change.
Healthy drinking water, fishing and recreation opportunities are also increased when waters are not green.
When dense algae blooms die, the bacteria that decompose the algae also deplete oxygen in the water. “We estimate that the greening of the world’s lakes will increase the emission of methane into the atmosphere by 30 to 90 percent during the next 100 years,” said Jake Beaulieu of the United States Environmental Protection Agency and lead author of a paper on lake greening and greenhouse gas emissions published March 26, 2019 in the journal Nature Communications.
According to the authors, three distinct mechanisms are expected to induce increases in lake greening or eutrophication during the next 100 years.
At current rates of population growth and climate change, eutrophication in lakes will increase by 25 to 200 percent by 2050 and double or quadruple by 2100. “We used phosphorus because the relationship between phosphorus and plant or algae growth is well established,” said co-author Tonya DelSontro of the University of Geneva.
If the phosphorus in lakes triples, then methane emissions from lakes could be twice that of wetlands.”
By using global distribution of lake size and total lake area, climatic heating of lakes, future phosphorus concentrations and storm-driven nutrient runoff they were able to estimate future lake methane emissions, which the authors say has not been done before.
Additionally, local action to improve water quality could have important global consequences.

NASA research shows that Jakobshavn Glacier, which has been Greenland’s fastest-flowing and fastest-thinning glacier for the last 20 years, has made an unexpected about-face.
The researchers suspect the cold water was set in motion by a climate pattern called the North Atlantic Oscillation (NAO), which causes the northern Atlantic Ocean to switch slowly between warm and cold every five to 20 years.
Water Temperature and Weather Jakobshavn, located on Greenland’s west coast, drains about 7 percent of the island’s ice sheet.
Because of its size and importance to sea level rise, scientists from NASA and other institutions have been observing it for many years.
Researchers hypothesized that the rapid retreat of the glacier began with the early 2000s loss of the glacier’s ice shelf — a floating extension of the glacier that slows its flow.
Jakobshavn has been accelerating each year since losing its ice shelf, and its front (where the ice reaches the ocean) has been retreating.
The team suspects that both the widespread Atlantic cooling and the dramatic cooling of the waters that reached the glacier were driven by the shift in the NAO.
If so, the cooling is temporary and warm waters will return when the NAO shifts to a warm phase once again.
We’ve shown that ocean temperatures can be just as important.”
The paper on the new research in Nature Geoscience is titled “Jakobshavn’s 20 Years of Acceleration and Thinning Interrupted by Regional Ocean Cooling.”

NASA research shows that Jakobshavn Glacier, which has been Greenland’s fastest-flowing and fastest-thinning glacier for the last 20 years, has made an unexpected about-face.
The researchers suspect the cold water was set in motion by a climate pattern called the North Atlantic Oscillation (NAO), which causes the northern Atlantic Ocean to switch slowly between warm and cold every five to 20 years.
Water Temperature and Weather Jakobshavn, located on Greenland’s west coast, drains about 7 percent of the island’s ice sheet.
Because of its size and importance to sea level rise, scientists from NASA and other institutions have been observing it for many years.
Researchers hypothesized that the rapid retreat of the glacier began with the early 2000s loss of the glacier’s ice shelf — a floating extension of the glacier that slows its flow.
Jakobshavn has been accelerating each year since losing its ice shelf, and its front (where the ice reaches the ocean) has been retreating.
The team suspects that both the widespread Atlantic cooling and the dramatic cooling of the waters that reached the glacier were driven by the shift in the NAO.
If so, the cooling is temporary and warm waters will return when the NAO shifts to a warm phase once again.
We’ve shown that ocean temperatures can be just as important.”
The paper on the new research in Nature Geoscience is titled “Jakobshavn’s 20 Years of Acceleration and Thinning Interrupted by Regional Ocean Cooling.”

Stanford researchers have devised a way to generate hydrogen fuel using solar power, electrodes and saltwater from San Francisco Bay.
The findings, published March 18 in Proceedings of the National Academy of Sciences, demonstrate a new way of separating hydrogen and oxygen gas from seawater via electricity.
Tackling corrosion As a concept, splitting water into hydrogen and oxygen with electricity — called electrolysis — is a simple and old idea: a power source connects to two electrodes placed in water.
During electrolysis, the nickel sulfide evolves into a negatively charged layer that protects the anode.
Without the negatively charged coating, the anode only works for around 12 hours in seawater, according to Michael Kenney, a graduate student in the Dai lab and co-lead author on the paper.
Previous studies attempting to split seawater for hydrogen fuel had run low amounts of electric current, because corrosion occurs at higher currents.
But they also designed a solar-powered demonstration machine that produced hydrogen and oxygen gas from seawater collected from San Francisco Bay.
And without the risk of corrosion from salts, the device matched current technologies that use purified water.
In the future, the technology could be used for purposes beyond generating energy.
Solar-driven, highly sustained splitting of seawater into hydrogen and oxygen fuels.

The Nationals leader Michael McCormack has made his first visit to Menindee since the ecological disaster which led to the death of up to a million fish, claiming “we’re all experts in hindsight”.
The deputy prime minister visited the fish-kill ground-zero site with local Nationals MP Mark Coulton, who was also making his first visit since the mass death was reported early last month.
“Everybody will have a different opinion on what should or shouldn’t have been done – the fact is the Murray-Darling Basin Authority, with the CEO, Phillip Glyde, he’s putting into place what the Water Act of 2007 asked him.
“The authority is an independent statutory body, it’s doing what is legislated and been passed in a bipartisan way between all the states and the commonwealth.” A royal commission ordered by the former South Australian Labor government into issues with the Murray-Darling River at its end found gross maladministration, negligence and unlawful actions in creating and administering the basin plan had led to the river system’s poor health.
Play Video 0:44 The senior counsel to the royal commission, Richard Beasley, has subsequently said politics, not science, dictated how the Murray-Darling Basin plan was implemented, which led to irrigators receiving too much water at the expense of the environment.
McCormack, who has followed his predecessor’s lead in defending irrigators in the wake of the fish kill, said the blame pointed at cotton and rice farmers was “not entirely fair”.
“They’ve had no water allocations – the fact is it is dry and governments can’t make it rain.
“The fact is it’s a big nation.
“What we don’t want is what the Greens and Bill Shorten would have us do, and have 45% emissions targets which are unrealistic.
“We don’t want to go down a path of renewables, which is not going to solve anything, apart from de-industrialising Australia and making sure we don’t do manufacturing here and push electricity bills into the unaffordable state.”

Researchers have reported the presence of microplastics in fractured limestone aquifers, groundwater that is up to 25 percent of global drinking water.
A recent study is the first to report microplastics in fractured limestone aquifers – a groundwater source that accounts for 25 percent of the global drinking water supply.
The study identified microplastic fibers, along with a variety of medicines and household contaminants, in two aquifer systems in Illinois.
The findings are published in the journal Groundwater.
“Plastic in the environment breaks down into microscopic particles that can end up in the guts and gills of marine life, exposing the animals to chemicals in the plastic,” said John Scott, a researcher at the Illinois Sustainable Technology Center and study co-author.
“As the plastics break down, they act like sponges that soak up contaminants and microbes and can ultimately work their way into our food supply.” Webinar: Aroma and Flavour analysis in Food and Beverage Samples The flavour and aroma of food and beverages is key for perception and acceptance by the consumer.
The researchers collected 17 groundwater samples from wells and springs – 11 from a highly fractured limestone aquifer near the St. Louis metropolitan area and six from an aquifer containing much smaller fractures in rural northwestern Illinois.
All but one of the 17 samples contained microplastic particles, with a maximum concentration of 15.2 particles per liter from a spring in the St. Louis area, the study reports.
The researchers did find, however, that concentrations from their field area are comparable to those of surface water concentrations found in the rivers and streams in the Chicago area, said Samuel V. Panno, an Illinois State Geological Survey researcher and lead author of the study.
He anticipates that microplastic contamination in both surface water and groundwater will be a problem for years to come.

Sydney’s desalination plant has officially been switched on, returning it to operation for the first time in seven years.
But the plant’s finished product will not be flowing out of the city’s taps until at least April.
Sydney’s dam storage dropped below 60% on Sunday, triggering the long-awaited restart procedures and putting the plant back in operation for the first time since 2012.
Sign up to receive the top stories from Guardian Australia every morning Sydney Desalination Plant’s chief executive, Keith Davies, said drinkable water will be delivered to Sydney’s drinking water supply “within the next three to four months”.
“In line with our operating licence, we expect it will take up to eight months from restart for the plant to reach its maximum capacity of producing 250 million litres per day of water – or about 15% of Sydney’s drinking water requirements,” he said in a statement.
Tasmanian bushfires: 500 firefighters battle scores of blazes as temperature set to soar Read more “The plant plays an important part in assisting the New South Wales government in implementing its wider measures aimed at alleviating the metropolitan impacts of the current drought.” The NSW water minister, Don Harwin, said there was no reason to be alarmed about Sydney’s water because the dams still had more than two years’ worth of water supply.
The plant has been in an extended testing phase for months after being in a deep state of preservation.
It has only previously operated once between 2010 and 2012.
Under its contract, the desalination plant must operate for a minimum of 14 months under the metropolitan water plan and potentially until dam levels return to 70%.
Sydneysiders can expect their annual water bills to increase by about $30 as a result.

Last year, Love became the first Australian water in nearly three decades to place first in the best bottled water category of the prestigious Berkeley Springs International Water Tasting.
The story of water, then, is the story of the world – and the luxury industry is cashing in.
As the country’s first certified water sommelier, he launched a 45-page water menu at Ray’s & Stark Bar.
“Here in America, people do not even know anymore where the water is coming from.
The end product is a highly processed beverage from a factory.
They recently certified their first water sommelier in Myanmar after three months of online courses, a verbal examination and a final project.
Mascha says most people in the industry would consider him an early catalyst for what the market now considers fine water.
Then when they see pictures of the ice gathering it is always a second ‘wow’ moment.” Qureshi, who holds regular water tastings, explains that as with anything we put in our mouths, smell, taste and feel are vital. ‘Luxury water’ for £80 a bottle?
“Living in Svalbard these issues have become very personal.

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